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FareShare Gazette Recipes -- October 2002 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Salmon Manicotti
Sautéed Apples for Breakfast

Scallop Bake

Seafood Stew, Art's Other One

Smoky Guacamole

Steamed Persimmon Pudding

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                       * Exported from MasterCook *

                             Salmon Manicotti

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15 1/2        ounces  canned pink salmon
  12                    manicotti noodles -- cooked
  10            ounces  frozen chopped spinach -- drained
     1/2         pound  ricotta cheese
  1                     egg -- slightly beaten
     1/4           cup  grated Parmesan cheese
                        ------------SAUCE-------------
  2 1/2    tablespoons  flour
  1           teaspoon  dill -- crumbled
     1/2      teaspoon  salt
  2               cups  milk
  2        tablespoons  lemon juice

Sauce :  blend flour and milk till smooth, add seasonings and cook,
stirring constantly, till it thickens. Remove from heat and stir 
in lemon juice.

Drain salmon. Mash with a fork. Combine cheese and egg. Stir in 
salmon and spinach.

Fill manicotti with mixture.

Cover the bottom of a shallow baking dish with a small amount of
sauce. Arrange the manicotti over it. Top with remaining sauce 
and sprinkle with Parmesan cheese.

Bake 30-35 minutes at 350F.

Contributed to the FareShare Gazette by Sandy; 30 October 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 403 Calories; 21g Fat (46.9% 
calories from fat); 38g Protein; 15g Carbohydrate; 2g Dietary Fiber; 
156mg Cholesterol; 1143mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean 
Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat.


                      * Exported from MasterCook *

                       Sautéed Apples for Breakfast

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     apple
                        Butter -- for frying
                        [or a mixture of butter and canola oil]
                        Sugar -- to taste
                        Cinnamon -- to taste

Peel, core and slice one apple per person.

Heat frying pan with enough butter (or mixed butter and canola oil)
to generously coat bottom of frying pan.

Sauté apples, stirring, until tender and lightly brown. Sprinkle 
with sugar and cinnamon to taste and continue stirring until
sugar dissolves. 

Serve over pancakes, french toast or waffles.

IF any apples are left, :-), enjoy with vanilla ice cream.

Contributed to the FareShare Gazette by Genevieve; 10 October 2002.
www.fareshare.net

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                      * Exported from MasterCook *

                               Scallop Bake

Recipe By     :Cooking Out Loud in the Library/Lansing CityLimit Mag
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  scallops
     1/2         pound  fresh mushrooms
  4             sprigs  parsley
     1/2      teaspoon  salt
     1/2           cup  bread crumbs
     1/8      teaspoon  pepper
     1/4           cup  margarine
  1         tablespoon  lemon juice

Wash scallops. Chop mushrooms and parsley coarsely. Mix with crumbs, salt
and pepper. Melt margarine. Spread scallops in a small baking dish. Spread
mixture over them. Pour margarine and lemon juice over all. Bake for 15
minutes at 350°F.

Source : "Cooking Out Loud in the Library/Lansing CityLimit Mag."

NOTES : Bobbie's Note: This was very good. The topping was very flavorful, 
but didn't overwhelm the delicate flavor of the scallops.

Contributed to the FareShare Gazette by Bobbie; 18 October 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 261 Calories; 10g Fat (33.4% calories 
from fat); 28g Protein; 15g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 
612mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 
0 Fruit; 1 1/2 Fat.


                      * Exported from MasterCook *

                      Seafood Stew, Art's Other One

Recipe By     :Art Guyer
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  chicken stock -- lightly seasoned
     1/2        medium  sweet onion -- finely chopped
  4             medium  potatoes -- peeled and diced
  4             stalks  celery -- finely diced
  1         tablespoon  butter
     1/2          pint  oysters -- picked clean
  1              pound  tuna steak -- or tuna bits
  1              pound  catfish fillets
  1                can  corn -- undrained
     1/3         pound  shrimp -- peeled and deveined
  1           teaspoon  Old Bay spice
  1           teaspoon  oregano
     1/2      teaspoon  garlic  pepper -- (with salt)
                        Salt -- to taste

In a large pot, bring chicken stock almost to a boil; reduce heat.
Add onions, potatoes and celery. Stir frequently.

Sauté oysters in butter just until they begin to curl around the
edges. Remove pan from heat and set aside.

While vegetables are cooking, wash and "clean" seafood, cutting
fish into 1-inch cubes.

When potatoes are about 3/4 done, add tuna and catfish pieces.
When fish is about done, add corn, shrimp and seasonings. Cook
until the shrimp turn pink.

Adjust salt to taste; for a bit of spice add a dash or two of hot
sauce. Serve at once.

NOTES :  This recipe makes about 5 quarts of stew.
         Made with homemade chicken stock on October 12, 2002.

Formatted in  MasterCook by Art
Contributed to the FareShare Gazette by Art; 15 October 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 212 Calories; 6g Fat (25.6% 
calories from fat); 25g Protein; 13g Carbohydrate; 1g Dietary Fiber; 
83mg Cholesterol; 1001mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean 
Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
 


                      * Exported from MasterCook *

                             Smoky Guacamole

Recipe By     :ATCO Blue Flame Kitchen
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     garlic clove -- peeled
  1         tablespoon  fresh lime juice -- (15 mL)
     3/4           cup  mayonnaise  (175 mL)
  2                     canned chipotle peppers in adobo sauce -- plus
  1           teaspoon  adobo sauce -- (5 mL)
     3/4           cup  light sour cream -- (175 mL)
  2                     avocados -- halved,
                        pitted and peeled
     1/4      teaspoon  salt -- (1 mL)
     1/2           cup  fresh cilantro leaves -- (125 mL)
     1/4           cup  chopped green onion -- (50 mL)

Combine all ingredients except green onion in a food processor;
process until smooth. Transfer mixture to a bowl. Stir in green
onion. Cover and refrigerate for at least 1 hour or up to 2 days.

Serve with tortilla chips or raw vegetables.

Yield : 2 1/2 cups (625 mL)

Hot Pepper Caution: Hot peppers cause severe skin and eye
irritation. Wear rubber gloves when handling hot peppers
and avoid touching any exposed skin.

Chipotle peppers give this guacamole a spicy bite and a
hint of smoky flavour.

ATCO Blue Flame Kitchen
www.atcoblueflamekitchen.com.

Contributed to the FareShare Gazette by Art; 27 October 2002.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 76 Calories; 7g Fat (74.1% 
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 
1mg Cholesterol; 68mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                        Steamed Persimmon Pudding

Recipe By     :1st Traveler's Choice Internet Cookbook
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pureed persimmons
                        [about 3 with skins removed]
  2          teaspoons  baking soda
  8        tablespoons  butter -- at room temperature
  1 1/2           cups  sugar
  2                     eggs
  1         tablespoon  lemon juice
  2        tablespoons  rum
  1                cup  flour
  1           teaspoon  cinnamon
     1/2      teaspoon  salt
  1                cup  broken walnuts -- or pecans
  1                cup  raisins
                        **Custard Sauce**
  4                     egg yolks -- beaten
  1               dash  salt
     1/4           cup  sugar
  2               cups  milk
  1           teaspoon  vanilla

Fill a kettle large enough to hold a 2-quart pudding mold or even a
bundt pan with enough water to come halfway up the sides of mold. Let 
water come to a boil over medium heat while you are mixing pudding batter.
The mold must have a lid or be snugly covered with foil while steaming (a 
coffee can and lid works well, or just fit foil tightly over bundt pan, 
poking a hole where the tip from bundt pan is so that steam won't settle 
in on the batter). Also, there must be a rack on bottom to allow water to 
flow and move beneath the mold. Grease the mold!

Put the persimmon puree in a small bowl and stir in baking soda. Set aside
while mixing the other ingredients (the persimmon mixture will become still).

Cream butter and sugar. Add the eggs, lemon juice, and rum. Beat well,
Add flour, cinnamon, and salt and stir to blend. Add persimmon mixture. Mix
well and add raisins and nuts.

Spoon batter into mold. Cover and steam for 2 hours. Remove from kettle and
let rest for 5 minutes. Turn out onto rack to cool or cool slightly and serve
warm with a warm custard sauce. Slice into cake-sized portions and place in a
favorite individual serving bowl and ladle the custard sauce over pudding.
Garnish with a crystallized violet and place on dinner plate prepared with an
arrangement of fresh fruits.

Custard Sauce:
In a heavy saucepan, mix egg yolks, dash of salt, and sugar. Gradually stir 
in milk (scalded and slightly cooled). Cook over low heat, stirring constantly
until mixture coats a metal spoon. Remove from heat and cool in cool water 
for 2 minutes and add vanilla. Chill.

Makes 2 cups.

From : 1st Traveler's Choice Internet Cookbook

Contributed to the FareShare Gazette by Gary; 17 October 2002.
www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 477 Calories; 17g Fat (32.7% calories 
from fat); 7g Protein; 74g Carbohydrate; 1g Dietary Fiber; 192mg Cholesterol; 
649mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat 
Milk; 3 Fat; 3 Other Carbohydrates.
 

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